The poisonous pufferfish Fugu is a delicacy in Japan. The poison in Fugu is Tetrodotoxin, which is 1000 times more potent than cyanide and there is no antidote.
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To sell and buy this fish, you need a license. Rikizo Okamoto, owner of the Fugu restaurant “Uosei” in Tokio, is looking for Tora-Fugu (Tiger pufferfish), a toxic wild Fugu, as fresh as possible. Proper preparation is critical. The skin and the entrails are poisonous and they must not contaminate the non-toxical meat on the muscles.
An excerpt from “The perfect Sushi” produced by NZZ Format, 2012
The chef isn't wearing gloves. I think I'll pass.
I can’t understand why he’s not wearing gloves or face protection.
Oh thank goodness, I was afraid Japan having earthquakes would somehow make it so nobody wants to eat wild fugu.
This dickhead should wear some gloves when cleaning that thing
..jji 😊❤..jji Jerry 😢😊?
4:32 the subtitles bro…
remember a guy who bought a big amount of live tiger puffers more than 100 he put all in breeding pairs he mainly catered to fish tank owners and big aquarium's he tried to avoid letting the dumb dumbs buy them but that is almost impossible feat lets just say he had a few one time customers that were unable to purchase again if you get what I mean he for the longest time bred and kept them only after they cracked down on the sell and owning of certain fish did he stop he was real old 89 at time and he felt that applying for the special license he would need to get to continue selling and breeding them was not worth it as he would spend pretty penny to get it plus all other things he would need to get before he would be approved he donated all his breeders to research and aquariums by time he quit he had quite few types of puffer fish he had a incinerator to dispose of the dead ones if a research institute did not come by to take it he tried putting them in trash but after he did a dog pack ate it and he had six dogs in back of his place and they did not go peacefully lets just say lifetime of nightmares for him you don't want your worst enemy to suffer it he did eat them himself but never shared saw him prepare it few times was not as messy he best to describe undressed it peeled off skin and with guts he kept in the sack he learned from a fugu chef in Japan how to gut without spilling the guts from that sack that holds them in he made lots of tiny precise cuts humans and animals have that thin membrane that holds insides in gut he than cut all other parts some he kept some he put in the incinerator he than marinated it with soy sauce wasabi and few other ingredients for flavor and grilled it over low heat wrapped in sea weed after cooked drizzled little soy sauce mixed with chili paste than he would chop up the fugu and the sea weed pack it in middle of rice ball the way he prepared it as in butchering process took few hours he did not want to waste a single fish and he used this small tiny needle like knife to do the most precise cuts
the woman in 04:26 😳
Give me fugu
oooo! The guts